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Bacon Wrapped Shrimp

A few days ago it was my good friend Jay’s 50th Birthday, knowing him and his love of shrimp I wanted to do something special for his surprise party. So I made bacon wrapped shrimp and he loved it.

First take 10 inch wooden skewers and soak them in cold water for about an hour.

You will need 16 – 20 peeled and deveined shrimp from your favorite fish monger. The term 16-20 means that there are 16 to 20 shrimp per pound. The lower the number means the bigger the shrimp. So 5 pounds of those shrimp would yield close to 100 pieces.

Take your favorite bacon out of the fridge and let it come to room temperature while you do the following step.

Carefully remove the tails from all the shrimp and skewer 2 of them onto one stick leaving about ½ inch of the point exposed above the shrimp. Once they are all on the sticks lightly sprinkle some black pepper over the shrimp.

Take a piece of bacon, poke it with the sharp tip to make a tiny hole and then slip it on the handle side of the skewer and pull up to the bottom of the shrimp. Then methodically wrap the bacon up the skewer around the shrimp making sure to cover as much of the shrimp as you go. Now the reason you left the tip of the skewer exposed is to take that last bit of bacon you are holding on to and stretch it over the tip to hold it in place.

Turn on the oven to 500F and place a few on a sheet pan so they are all on a single layer and cook 7-9 minutes on the first side then flip over for about 4-5 more on the other side. The bacon will be brown and a little crispy and the shrimp will be deliciously moist and juicy.

Serve right away warning your guests that the skewers will be hot.

To take it one step further, for the people who like spicy food, make a quick sauce consisting of equal parts Sriracha Sauce and Maple Syrup to dip the skewers into. The syrup compliments the bacon and pepper and the Sriracha adds spice to the sweet shrimp.